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5 lb. shrimp, cleaned
2 c. bell pepper, diced
4 bunches green onions
3 stalks celery
1/2 tsp. file gumbo powder
1/4 tsp. garlic powder
4 c. flour, packed
1 c. Wesson oil
3 lb. long grain rice

Chop or dice all vegetables and place in a large pot
with 2 quarts of water. Clean and devein shrimp, set aside.
Saute vegetables until soft in water. Crush vegetables lightly
with potato masher. Place 1 cup Wesson oil in a heavy cast
iron frying pan; add flour, stir over low heat until dark
brown (this is your roux), not black; set aside. Add shrimp
and sauteed vegetables with roux in a large pan and simmer 4
hours. Serve over hot rice. Cook rice by directions on
package. Serves 50.

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